basic chicken and rice soup recipe

Written ByJenny Smyth Posted on
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The Best basic chicken and rice soup recipe

I’m so glad you’re here to learn about my favorite basic chicken and rice soup recipe. This dish is a staple in our household, and I make it at least once a week. It’s a classic comfort food that never fails to hit the spot.

My family loves it, and I love how easy it is to prepare. The best part? It’s incredibly versatile – you can serve it as a main course, a side dish, or even as a hangover remedy (just kidding, but it does help with that too!)

The combination of tender chicken, fluffy rice, and savory broth is pure comfort food heaven. And the best part? It’s ridiculously easy to make.

Just throw some chicken breast or thighs in a pot with some veggies, broth, and rice, and let the magic happen. I like to use boneless chicken breasts for this recipe, as they cook quickly and evenly. You can also use leftover roast chicken if you have one on hand – just shred it up and add it to the pot.

My kids devour this soup like it’s going out of style (and trust me, they have no idea how much work goes into making it). My husband loves it because it’s hearty enough to fill him up after a long day at work. And I love it because it’s an all-around winner – healthy, delicious, and easy to make in large quantities.

Perfect for meal prep or a quick weeknight dinner.

Basic Chicken and Rice Soup

4.7 from 1253 votes

A comforting and flavorful soup made with chicken, rice, and vegetables. Perfect for a cozy meal or when you need a warm comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups water
2 cups low sodium chicken broth
1 cup long grain white rice
1 lb boneless skinless chicken breasts, diced
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
1 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
4Add chicken to the pot.
5Cook for 5-7 minutes, stirring occasionally, until chicken is browned on all sides and cooked through.
6Remove the chicken from the pot and set aside.
7Add garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
8Add rice, salt, pepper, thyme, and bay leaf to the pot.
9Stir to combine.
10Add water and chicken broth.
11Bring to a boil.
12Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
13The rice should be tender and the soup should be thickened.
14Stir in the cooked chicken.
15Cook for an additional 2-3 minutes, until the chicken is heated through.
16Remove bay leaf before serving.

🔧Equipment

Large pot with lid
Cutting board
Knife
Measuring cups
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add additional vegetables like spinach or peas for extra nutrition. Use low sodium chicken broth to control the sodium content of the soup.

Watch Video Of How Basic Chicken and Rice Soup Works

This basic chicken and rice soup recipe has been a staple in our household for years now.

It’s always a good idea to have some leftovers on hand – whether you’re feeding a crowd or just want some easy meal prep options for the week ahead.

One thing that makes this recipe so great is its flexibility: serve it hot from the pot on a chilly fall evening or pack individual servings into containers for an easy lunch at work tomorrow.

❓ Frequently Asked Questions About Basic Chicken and Rice Soup

1. Can I use brown rice instead of white rice in this recipe?

Yes, you can use brown rice instead of white rice. Brown rice has more fiber and nutrients, making it a healthier option. Keep in mind that brown rice takes longer to cook than white rice, so you may need to adjust the cooking time accordingly.

2. Can I make this soup in a slow cooker?

Absolutely, you can make this soup in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours. Add the rice during the last 30 minutes of cooking to prevent it from becoming mushy.

3. Can I freeze this soup?

Yes, this soup freezes well. Let the soup cool to room temperature before freezing in airtight containers. When you’re ready to eat it, thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.

4. Can I add vegetables to this soup?

Yes, you can add vegetables such as carrots, celery, spinach, or peas to this soup. Add them during the last 10-15 minutes of cooking to ensure they retain their texture and color.

5. Can I use a different type of protein instead of chicken?

Yes, you can use a different type of protein such as turkey, tofu, or beef. Simply substitute the chicken with an equal amount of your chosen protein and adjust the cooking time as needed.

6. Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and adding a vegetable protein such as chickpeas or lentils. Simply substitute the chicken with an equal amount of your chosen vegetable protein and adjust the cooking time as needed.

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